The Cottage Smallholder

I can't answer your question Janie (sorry), but just wanted to say hello and welcome to this lovely forum, from a fellow Zummerzet resident!

Don't worry, someone will be along to help you, there are plenty of friendly and knowledgeable people here.

glittergirl said:

Hi, I should just add that I have seen people saying about putting jars in boiling water but i have no lids to my jars and was wanting to use celofane tops as i have with my chutney.

Thanks.

Hello Janie,

Welcome to the forum,good to have you join us.

I think the problem with your applesauce will be the amount of sugar you put into it. This along with the pectin in the fruit is what makes it se & not go mouldy. With fruit jams ,jellies & 'cheeses' you add round about 1lb of sugar to 1pint of softened cooked fruit or strained (through a jelly-bag) liquid fruit. Presumably you don't want to add that much sugar to your apple sauce...??? I think it might ferment pretty quickly, especially with cellophane covers. I would not risk it !  

However if you are making a savoury apple sauce to have with pork,duck etc why don't you add onions, lemon-juice, spices, cider vinegar, & maybe a little brandy to the apples & sugar, as if you were making a chutney, then whizz it all up & jar it. I still think I would use plastic lids on the jars, as chutney dries out quickly.  I made some like this a few weeks ago & it is fine & tastes so good. It was just an experiment because I had so many windfall apples.

I am sure someone else might have a better idea, they will be along later today I expect. 

Good luck. 

Nadine/aka Hattie